Pretzel Crusted Chicken Fingers with honey mustard dip | Rookie With A Cookie

pretzel crumbs

🥗Healthier: panko breadcrumbs

💰Cheaper: crushed crackers

Panko provides a lighter texture while crushed crackers are often less expensive.

chicken breast

🥗Healthier: chicken thighs

💰Cheaper: ground chicken

Chicken thighs are usually more flavorful and cheaper than breasts.

olive oil

🥗Healthier: avocado oil

💰Cheaper: canola oil

Canola oil is often less expensive while still providing good cooking properties.

flour

🥗Healthier: whole wheat flour

💰Cheaper: all-purpose flour

All-purpose flour is more commonly available and less expensive.

Preheat the oven to a temperature not specified.

Cut chicken breasts into strips of roughly the same size for even baking.

Sprinkle chicken strips with salt, pepper, and paprika.

Sprinkle flour directly onto the chicken to coat it, ensuring juices do not leak out.

Crack an egg into a bowl and beat it to bind the pretzels to the chicken.

Place pretzel crumbs in a Ziploc bag and crush them with a rolling pin until coarse.

Dip the floured chicken strips into the beaten egg.

Generously coat the chicken in the crushed pretzel crumbs, pressing to adhere.

Spray the coated chicken strips generously with oil using a spray oil can.

Place the chicken in the oven to bake (exact time not specified).

Halfway through baking, flip the chicken and brush it with oil using a kitchen towel dipped in oil.

Prepare a honey mustard dip by mixing mayonnaise, mustard, honey, salt, and pepper together.

Serve the chicken fingers hot with the honey mustard dip.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens